Friday, June 11, 2010

Fall Lamb Salad

(conforms to the elimination diet)

makes about 2 large salads


½ lb. lamb leg meat, cubed ¾ inch on a side

pinch each salt & black pepper

1 avocado

1 persimmon

¼ C pumpkin seeds

2 T olive oil

1 T lemon juice

large pinch each salt & black pepper


Season the lamb with salt and pepper.

Sear the lamb in a very hot pan, then reduce heat to medium. Keep the lamb moving in the pan until cooked, about 5-7 minutes for medium doneness.

Put the lamb on a cold plate and set aside to cool a bit.

Dice the avocado and persimmon; combine with the lamb and remaining ingredients. Serve or store.

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